Maggi Rich Gravy Mix: How to Make Pub-Style Gravy at Home (and 8 Ways to Use It)

Maggi Rich Gravy Mix

How to Make Pub-Style Gravy at Home (and 8 Ways to Use It)

There's a moment at every good pub when the chips arrive, the gravy jug lands beside them, and the whole table goes quiet. Then you try to recreate it at home with a sad little sachet, and it's thin, lumpy and somehow tastes beige.

Here's the secret the pubs, bakeries and takeaway shops won't tell you: many of them aren't making gravy from scratch. They're reaching for a big tub of Maggi Rich Gravy Mix, the professional-grade gravy powder made for commercial kitchens.

Now you can have the same tub in your pantry. Here's everything you need to know.

What is Maggi Rich Gravy Mix?

Maggi Rich Gravy Mix is a dry gravy powder from Nestlé's professional range, designed for cafés, caterers and restaurants that need consistent gravy in big batches. It comes in a 2kg tub that makes about 20 litres of finished gravy, or roughly 400 serves of 50mL.

It's built for busy kitchens: it holds up in a bain-marie, survives freezing and thawing, and takes about five minutes from tub to jug.

What's in Maggi Rich Gravy Mix?

The ingredients are wheat flour, maltodextrin (from corn), modified starch (1422), iodised salt, sugar, yeast extract, vegetable fat, flavour enhancers (621, 635), colour (150c), onion powder, flavours, food acid (330) and spice.

It's listed as vegetarian, which makes it handy for mixed crowds. It contains wheat and gluten, and may contain fish, milk, soy, celery, mustard, crustacea and sulphites, so check the label if you're cooking for anyone with allergies.

What does it taste like?

Think classic Aussie pub gravy: rich, savoury and smooth, with gentle onion and spice notes and a deep brown colour. It's thick enough to cling to chips without turning them soggy in ten seconds, and glossy enough to look like you tried harder than you did.

How to make Maggi Rich Gravy Mix

The golden rule is 100g of powder per litre of cold water, which makes about 1 litre of gravy.

1. Combine: Mix the powder with half the cold water and stir until there are no lumps.
2. Stir: Add the remaining water and bring to the boil, stirring constantly.
3. Simmer: Reduce the heat and simmer for 3 minutes, stirring occasionally.

Want it thicker? Add a little more powder. Thinner? A splash more water. Cooking for one? 10g of powder in 100mL of water gives you a single serve.

How does it compare with similar gravies?

Supermarket gravy sachets and jars are fine for one roast, but they cost more per litre and won't hold in a bain-marie.

Maggi Classic Golden Roast Gravy Mix is Rich Gravy's lighter sibling, better suited to chicken and pork.

Maggi Gluten Free gravy mixes are the pick if you're catering for coeliacs, since Rich Gravy contains wheat.

Maggi Ready to Use Liquid Gravy saves the mixing step but takes up more storage space than a powder tub.

For anyone who uses gravy often, the 2kg Rich Gravy tub is the best value and the most versatile of the lot.

8 ways to use Maggi Rich Gravy Mix

1. Chips and gravy. The takeaway classic. Hot, crunchy chips with a generous ladle of gravy. No notes.
2. Meat pies and sausage rolls (the Aussie twist). Tomato sauce has had its turn. A pie swimming in gravy is a proper Aussie bakery move. Try it with our frozen pies and sausage rolls.
3. Hot roast beef rolls (another Aussie twist). Thin-sliced roast beef, a soft roll, gravy over the lot. A country pub and footy canteen favourite.
4. The Sunday roast. Roast beef or lamb, crunchy potatoes and greens, finished with a jug of rich gravy.
5. Bangers and mash. Good snags, buttery mash and onion gravy. Fry sliced onions until golden, then stir them into your gravy.
6. Shepherd's pie or cottage pie. Use gravy to bind your mince filling for instant depth and a silky texture.
7. Steak sauce. Reduce a splash of red wine in the pan after cooking your steak, then whisk in gravy for a quick bistro-style sauce.
8. Loaded fries. Chips, melted cheese and gravy. Canada calls it poutine; we call it Friday night.

Tips for chefs and food bloggers

For chefs and caterers:

• Hold gravy covered in a bain-marie for up to 4 hours.
• It's freeze-thaw stable, so batch-cook and freeze portions. Thaw under chilled conditions (0–5°C).
• Scale easily: 1kg of powder makes about 10 litres.
• Personalise it with pan juices, red wine, mushrooms, cracked pepper or fresh thyme to create your own house gravy.
• Because it's vegetarian, it works on meat and vegetarian plates from the same pot.

For food bloggers:

• Run a "pub gravy at home" taste test against supermarket gravies. Readers love a showdown.
• Shoot gravy mid-pour for that glossy hero shot.
• Pair it with Aussie classics like pies, chips and roast rolls for content that feels local.

Frequently asked questions

How much water do I mix with Maggi Rich Gravy Mix?
Use 100g of powder per litre of cold water to make about 1 litre of gravy.

How many serves are in a 2kg tub?
About 400 serves of 50mL, or roughly 20 litres of gravy.

Is Maggi Rich Gravy Mix gluten-free?
No. It contains wheat and gluten. Look at Maggi's gluten-free gravy mixes instead.

Is it vegetarian or vegan?
It's listed as vegetarian. It may contain traces of milk, fish and crustacea, so it isn't certified vegan.

Can you freeze gravy made from Maggi Rich Gravy Mix?
Yes. It's freeze-thaw stable. Thaw it in the fridge (0–5°C) before reheating.

How long does it last?
Unopened, it has a 12-month shelf life stored in a cool, dry place. Refrigerate prepared gravy in a covered container and use within 3 days.

Where to buy Maggi Rich Gravy Mix in Australia

This size is usually only found at wholesalers, but you can buy Maggi Rich Gravy Mix 2kg online from Petits Trésors, shipped Australia-wide from the Mornington Peninsula. Cafés, caterers and accommodation providers can also open a trade account for wholesale pricing.

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